Showing posts with label Sweet Peppers. Show all posts
Showing posts with label Sweet Peppers. Show all posts

Peanut Besan Dosa



BM #135 Week 3 Day 1 - 

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste. 

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.
The A-Z series so far..
Recipe Inspiration - here
Ingredients - 

Peanuts soaked for 4-5 hours 1 cup
Besan/Gram Flour 1 cup
Salt as needed
Green Chilies-Ginger Paste 2 tsp (or as needed)
Ajwain, crushed 1/2 tsp
Cumin Seeds crushed 1/2 tsp
Asafotida 1/4 tsp
Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)
Coriander Leaves finely chopped 3 Tbsp



 Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.
 
In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. 

Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

BMLogo


Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

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Posted by Harini R on Friday, June 17, 2022
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Mixed Vegetable Kurma With Sweet Peppers



BM #135 Week 2 Day 1 - 

This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.

Today's recipe was an experiment where I tried to include sweet peppers in a Kurma. My kids don't like peppers in their food but they don't object to the flavor they impart tot he dish. So I took advantage of this and blended them along with tomatoes into the gravy and used it in the Kurma and my kids loved the flavor and were happy that they didn't have to weed out the peppers from their plate.


Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Beans, bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Garam Masala and Chaat Masala a teaspoon each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Heavy Whipping Cream 1/4 cup
Kasuri Methi 1 tsp
Coriander leaves finely chopped for garnish
For the Gravy -
Tomatoes 2
Sweet Peppers 2-3
Masala Powder - 
Cashews 5-6
Sesame Seeds 1 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1


Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the ginger-garlic-green chili paste and stir for a few seconds.

Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion-tomato mixture.

Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.

Add water to adjust the consistency and flavor. Let it come to a boil. Add some heavy whipping cream and kasuri methi and remove from heat.

Garnish with chopped coriander leaves before serving.

This makes a great accompaniment for naan/roti. 

BMLogo


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Friday, June 10, 2022
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Stuffed Sweet Peppers In Makhani Gravy



BM #133 Week 2 Day 3 - 

This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.

We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).

 Ingredients - 

Oil 1 Tbsp
Sweet Peppers 12-14 nos
For the Stuffing - 
Potatoes, boiled, peeled and mashed 1/2 cup
Paneer grated 1 cup
Salt, Turmeric, Red Chili Powder, Amchur Powder as needed
Green Chilies finely chopped 1 tsp
Coriander leaves finely chopped 1 Tbsp
Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)
For the Makhani Gravy -
Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp 
Cashews 6-8 nos
Milk / Heavy Whipping Cream 1/4 cup
Dhania - Jeera Powder 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed


Method Of Preparation -

Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.

Prepare the Stuffing - 
In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.

In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.

Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.

Prepare the Makhani Gravy - 
In a heated pan add 1 Tbsp oil / ghee and cumin seeds.

After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.

Upon cooling, grind the above mixture into a fine paste.

Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.

Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.

Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.

BMLogo


Preparation Time 45 minutes
Serves 5-6

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Posted by Harini R on Tuesday, April 12, 2022
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Satyanarayana Pooja Thali - Aloo - Color Peppers Koora - Day 23



BM #116 Day 23 - 

This final week of our Mega Marathon, I will showcase dishes with a different theme each day. Today it is about Satyanarayana Pooja Thali.

 Every year on the auspicious day of Vaikunta Ekadasi (which falls typically during Dec-Jan), we perform Sri Satyanarayana Pooja at home with friends and family. It is typically a gathering of about 50-60 of our near and dear.

 We fast the whole day and perform the pooja in the evening and host a dinner with home cooked food. Since I cook for 50-60 guests, the measurements for this curry are for a large gathering. Please scale it down as per need.

 The whole cooking takes me approximately 4 hours with the help of my husband and 2-3 Instant pots. Then the whole pooja setup, dinner arrangements takes up the rest of the afternoon. Some of our friends take over the post-pooja dinner arrangements, serving at dinner, packing of leftovers, cleanup etc.

 The menu and picture was from Dec 2018. 
The menu features - 1.Semiya Upma, 2.Sambar, 3.Shahi Mutter Paneer, 4.Aloo Color Peppers Koora, 5.Almond Flour-Sago Kheer, 6.Urad Vada, 7. Pulihora, 8. Methi-Tomato Dal, 9. Rice, 10.Ghee, 11 Mysore Pak, 12. Godhuma Rava Halwa

Recipe Source Madhavi
Ingredients - 

 Aloo/Potatoes 8 big ones
Color Peppers (Red, Orange, Yellow) Big ones 6
Tomatoes 2-3 chopped or Diced tomatoes can 1 (14 oz)
Vangibath Powder 2 Tbsp
Salt, Turmeric, Sugar as needed
Seasoning (Oil 1/4 cup, Chana Dal 3 Tbsp, Urad Dal 2 Tbsp, Mustard Seeds 2 Tbsp, Cumin Seeds 2 tsp, Curry leaves few)
To Grind - 
Peanuts roasted 1 cup
Sesame Seeds roasted 1/2 cup 
Coriander seeds 1/4 cup
Red Chilies 8-9 (or as needed)

Method Of Preparation -

 Cube the potatoes and parboil them in boiling water.

 Cube the color peppers and set aside.

 Powder the ingredients listed under 'To Grind'.

 In a wide heated pan, add oil and the rest of the seasoning ingredients.

 After the mustard seeds pop, and the dal are brown, add the cubed peppers and saute for a few minutes.

 Add in the tomatoes, parboiled potatoes and turmeric and allow them to cook through.

 Add the salt, vangibath powder, the peanut powder from step 3. Pour about 1 cup of water if needed to adjust the consistency.

 Mix well and remove from heat.


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Preparation Time 45 minutes
Serves 40-50 (approximately)

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Posted by Harini R on Sunday, September 27, 2020
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Pizza With Alfredo Sauce



BM #105 Week 3 Day 2 - 

 This version of pizza has become a recent favorite with my kids. 

 Sending these pizzas to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.


I have tried different versions of Alfredo Sauce in these pizzas and each of them turn out great. Store bought pizza dough works too and obviously cuts down the preparation time. Store bought Alfredo Sauce also is a great idea. I have used unconventional vegetables here but feel free to use any vegetables of your choice.

Ingredients - 

 Vegetables - Corn, Broccoli, Sweet Peppers etc
Cheese, Shredded as needed

Alfredo Sauce 1 cup or as needed (Make sure it is thick)
For Pizza Dough  - 
All Purpose Flour 3 cups
Whole Wheat Flour 1 cup
Salt, Garlic, Italian Seasoning as needed
Olive Oil / Coconut Oil 3-4 Tbsp
Sugar 1 tsp
Milk 1/2 cup
Water as needed
Active Dry Yeast 2 1/4 tsp

Method Of Preparation -
To Prepare the Pizza Dough - 
Dissolve sugar and yeast in 1/2 cup of milk and set aside in a warm place for the yeast to 'wake up'. After about 8-10 minutes, the solution must appear frothy. 

 In a mixing bowl, measure 4 cups of flour and add the yeast solution. Drizzle oil, salt, garlic and Italian seasoning. Add water as needed and knead into a soft and sticky dough.

 Oil a deep bowl, cover with a cling wrap and set aside in a warm place undisturbed for the dough to rise. 
[In cold places like ours, I would heat the conventional oven for about 5 minutes, switch the oven off, switch the light on and place the bowl with the dough in there for about 1-2 hrs until the dough doubles.]

Once the dough is ready, get the vegetables ready, preheat the oven to 400 °F. Prepare a pizza baking pan.

To Prepare personal thin crust pizzas - Pinch about an orange sized portion of the dough, roll into a thin disc (thickness is personal preference), spread the Alfredo sauce, layer the vegetables as needed and sprinkle shredded cheese as needed.

Prepare as many pizzas as needed and arrange them on the pizza pan.

Bake for about 18-20 minutes or until the cheese starts browning a little and the crust is crisp.

Remove from the oven. Slice and serve.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time - 2 hours for the dough + 15 minutes for preparation and 20 minutes for Baking
Makes 10-12 Mini Pizzas

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Posted by Harini R on Friday, October 18, 2019
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X - Xtra Cheesy Paratha



BM #92 Day 24 -

 For the letter X, I have taken an exception and redefined the spelling of 'Extra' to accommodate the letter 'X'. Whatever the name / spelling might be, this cheesy paratha which was pizza like in taste was one of the popular parathas at home in this series.

 Two more letters to go to finish this series. Keep guessing as to what the flatbreads might be with the letters Y and Z.

 Ingredients - 

 Wheat Flour 1 1/2 cups
Salt 1/4 tsp 
Cooking Oil 1 tsp + more to shallow fry
Filling - 
Onion finely chopped 1/2 cup
Colored Peppers finely chopped 1/2 cup
Shredded Cheese as needed
Salt and Red Chili Powder

Method Of Preparation -
Knead the dough in a mixing bowl by adding wheat flour, salt, oil and water. Cover and set aside for 20-30 minutes.

 Pinch 6 equal portions of the dough. roll them out into 5 inch discs. Cover and set aside until ready to shallow fry.

 For the filling - In a bowl, add the chopped vegetables, sprinkle salt and red chili powder. Mix well and set aside.

To assemble the paratha - On a rolled disc, place the vegetable filling in the center. Top it with shredded cheese. Wet the edges and cover it with another rolled disc on top. Make sure there are no air pockets trapped before sealing the discs. Crimp the edges using a fork.

 Gently transfer this onto a hot griddle and cook on low flame so that all the filling and both the discs are evenly cooked.

 grease the Parathas as needed on both sides and cook evenly on both sides. Remove onto a serving plate and continue with the rest of the rolled discs.

 Serve as is or with Yogurt or Marinara sauce.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 3

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Posted by Harini R on Friday, September 28, 2018
11 comments
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Stuffed Sweet Peppers



BM #89 Week 2 Day 2 - 

 Here is a simple weekend lunch platter with all our favorites. There is Thotakoora Pulusu, Stuffed Sweet Peppers, Mango Pickle, rice and yogurt in the platter.

 Typically we use a peanut-sesame-coconut filling for peppers. A few months back, I tried the potato filling and it was loved by all. Anyway what's not to like in a potato filling, right?


Ingredients - 
Sweet Peppers 14-15
Oil 1 Tbsp
Filling - 
Potatoes, peeled, boiled and slightly mashed 1 1/2 cups
Salt, Ginger-Green chili paste, Red Chili Powder as needed
Coriander leaves, finely chopped 1 Tbsp

Method Of Preparation -
In a mixing bowl, add the mashed potatoes, salt, ginger-green chili paste and red chili powder. Adjust taste as needed.

 Remove the tops of the mini sweet peppers and also carefully remove the pith and seeds.

 Stuff the potato filling into the pepper. Get all the peppers ready.

 Heat a wok/wide pan. Add oil and after it is hot, arrange the peppers on the hot pan.

 Slowly turn the peppers making sure they are cooked uniformly all around. I usually cover it for a few minutes and flip them once in a couple minutes.

 Remove from heat after they are cooked uniformly.

 Serve hot.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89.

Preparation Time 20-25 minutes
Serves 4-5

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Posted by Harini R on Monday, June 11, 2018
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